Dough Resistance & Flexibility Analyzer

The SE-LAB-9001 by Sediroglu Group is a precision laboratory instrument designed to measure dough resistance, flexibility, and energy. These values provide critical insights into wheat flour characteristics, ensuring optimal selection for bakery applications. It supports quality control in milling and baking, helping produce consistent bread from flours with varying properties.

Dough Resistance & Flexibility Analyzer
Dough Resistance & Flexibility Analyzer
Dough Resistance & Flexibility Analyzer

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Dough Resistance & Flexibility Analyzer

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Dough Resistance & Flexibility Analyzer

SE-LAB-9001 Product Catalog
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Machine code:

SE-LAB-9001

Quantity Selection

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Spare Parts

Select the spare parts required for your machine based on your operational needs, ensuring continued performance and minimizing downtime

The Answers to Your Questions Are Here

We've answered the most frequently asked questions about the product. From technical details and ease of use to maintenance and spare parts information, you can find comprehensive answers here. If you don't find what you're looking for, don't hesitate to contact us—we'd be happy to help.

The SE-LAB-9001 measures dough resistance, extensibility, and energy to evaluate the performance of wheat flour. These parameters are essential for predicting how flour will behave in bread and bakery products.

Measuring dough properties allows bakeries and mills to understand flour functionality, select optimal wheat varieties, and ensure consistent bread texture, volume, and overall quality.

The SE-LAB-9001 is used in flour testing laboratories, milling quality control, and bakery research facilities to assess dough behavior and optimize flour selection for production.

The SE-LAB-9001 developed by Sediroglu Group is a specialized laboratory device for assessing the rheological properties of dough. It measures dough resistance, extensibility, and energy, which are essential parameters for determining the baking quality of wheat flour. Understanding these characteristics allows flour mills and bakeries to optimize formulations, ensuring that the bread produced meets specific texture and volume standards.

The instrument operates by testing a 150 g dough sample under controlled conditions, providing precise measurements that indicate how flour will perform in real bakery applications. Resistance data shows the dough’s strength, extensibility reflects its ability to stretch without breaking, and energy represents the total work required to deform the dough. These combined parameters are crucial for selecting the correct flour types for different baked goods.

Designed for both laboratory and pilot plant use, the SE-LAB-9001  provides reproducible results, enabling quality control teams to compare flours and monitor production consistency. Its robust construction ensures long-term reliability in intensive laboratory environments. Sediroglu Group incorporates precise mechanical and electronic systems to maintain high accuracy while ensuring safe and easy operation.

This device is indispensable for flour testing laboratories, quality control in milling operations, and research into dough behavior. By using the SE-LAB-9001, operators gain detailed insights into flour functionality, facilitating better decision-making for bakery production and product development. The unit’s compact yet ergonomic design allows it to fit easily into standard laboratory setups without compromising usability or performance.

Applications

  • Wheat flour quality assessment
  • Dough rheology measurement (resistance, extensibility, energy)
  • Bakery production optimization
  • Pilot-scale flour testing and research
  • Quality control in milling laboratories

Advantages & Benefits

  • Accurate measurement of dough rheological properties
  • Supports selection of optimal flour for bakery products
  • Reproducible and reliable results under laboratory conditions
  • Compact, ergonomic, and robust design
  • Facilitates research and quality control in flour mills and bakeries

Weekly Maintenance

  • Clean mixing and testing chamber
  • Inspect mechanical moving parts
  • Verify electrical connections and display functions

Monthly Maintenance

  • Lubricate mechanical components if needed
  • Check calibration of sensors and measurement arms
  • Inspect dough holder and clamps for wear

Annual Maintenance

  • Full mechanical and electronic inspection
  • Calibration verification against standards
  • Replace worn parts to maintain accuracy

TECHNICAL SPECIFICATIONS

  • Electrical Connection: 220 Volt AC, 50/60 Hz
  • Power: 750 W
  • Dimensions (W × D × H): 1060 × 400 × 970 mm
  • Weight: 55 kg
  • Sample Quantity: 150 g (dough)
  • Measurement Parameters: Dough resistance, extensibility, energy